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| Paul Bocuse |
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| His Fresco on the wall |
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| 3 Michelin Stars |
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| Chef Paul Bocuse Signature Pose |
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| Love the antiquity |
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| Military Run Kitchen |
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| Shiny Copper Pots |
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| Paul Bocuse Menu Grande Tradition Classique |
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| Japanese translation |
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| Paul Bocuse's Peugeot Pepper and Salt |
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| Bille Cart- Salmon Rosee Champagne |
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| Champagne Rosee |
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| Paul Bocuse Champagne Glass |
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| Silver Utensils and Vileroy & Boch Paul Bocuse China |
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| Amuse Bouche |
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| Rochefort Cheese Pyramid & Hazelnut, Honey and Shrimps with Citroen Jelly |
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| Pumpkin Soup |
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| Paul Bocuse's China |
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| Bread |
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| Scallop of Foie Gras with Passion Fruit Sauce |
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| Up close |
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| Truffle soup V.G.E. (dish created for the French President in 1975) |
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| Even the bowl states its history |
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| Flaky crust on top |
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| Shaved Black Truffles |
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| Filet of sole with pasta and brulee white sauce (Paul Bocuse's Master Fernand Point's recipe) |
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| Paul Bocuse Wine Cellar |
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| Paul Bocuse USB stick for sale |
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| une soiree d'exception |
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| Beaujolais winemaker's sherbet |
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| Silver tray and cutlery |
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| Bresse chicken cooked in a bladder a la Mere Fillioux |
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| Punctured the bladder |
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| Bresse Chicken with truffle tucked under the skin |
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| Morel Mushrooms sauce |
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| Voila, Atas Chicken Rice! |
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| Welcome to Cheese Heaven |
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| Fromage overdose |
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| Fromage Blanc |
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| Fresh Cheese |
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| Rochefort and Tomme de Savioe |
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| Paul Bocuse mini tier sweets |
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| Paul Bocuse Chocolate Mousse |
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| Desserts fit for a King |
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| île Flottante (Floating Island) |
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| Not sure but I love the monogram Paul Bocuse silver tray |
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| Pistachio Cake |
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| Chocolate Cake |
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| Creme Brulee |
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| Mini Tarts |
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| Pies and Fruits |
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| Ice Cream and Berries |
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| Meursault 2007 |
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| How I am going to survive this? |
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| Grandma Bocuse' recipe île Flottante |
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| Vanilla Ice Cream on a bed of raspberries |
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| @pandajetsetter to the rescue |
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| The limousine ride after dinner |
An opulent dinner fit for royals. This year 2015, I granted myself a calorific dinner indulging some of the French cuisine greatest classic hits. I was so stuffed mid way at the Bresse Chicken cooked in a bladder. It was eye-opening to watch well orchestrated service, knowing its military precision cooking allowed the timing to be perfect. All in all, I paid SGD$550 per person with a bottle of wine. Its really fun to dine and watch the maitre d' perform duty like carving on table side. I had the biggest menu for dinner which is Menu Grande Tradition Classique. Well deserved 3 Michelin stars.
Pictures by MSW
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